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Ingredients

¾ cup fresh peaches, peeled and diced 1 small red bell pepper, chopped 2 tablespoons finely chopped red onion 2 tablespoons minced fresh cilantro 1 tablespoon lime juice 1 clove garlic, minced ⅛ teaspoon salt ⅛ teaspoon ground black pepper 2 tablespoons olive oil 1 tablespoon brown sugar 1 tablespoon Caribbean jerk seasoning 1 teaspoon dried thyme 1 teaspoon dried rosemary ½ teaspoon seasoned salt 1 pork tenderloin

Nutrition Info

232.5 calories carbohydrate: 8.6 g cholesterol: 73.8 mg fat: 11 g fiber: 1.2 g protein: 23.9 g saturatedFat: 2.3 g servingSize: - sodium: 580.2 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

4 servings

A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.